Ratatouille Mash with Roasted Chickpeas
This Ratatouille Mash with Roasted Chickpeas is super simple to make, is full of so many beautiful flavors, and is packed with healthy ingredients! It combines the ingredients of traditional ratatouille into a tasty veggie mash!
Ingredients
Ratatouille Mash:
- 1-2 tbsp olive oil
- 2 small/medium white onions about 1 ½ cup diced
- 4-5 cloves garlic
- 1 eggplant about 3 cups diced
- 2 small zucchinis about 1 ½ cup diced
- 2 tomatoes about 1 heaping cup diced
- Salt to taste
Roasted Chickpeas
- 1 16 oz can chickpeas
- 1-2 tbsp olive oil
- seasonings to taste salt, pepper, garlic powder, Italian seasoning
Instructions
Make the mash:
- Pour the olive oil into a frying pan over medium/high heat. Once the oil is hot, add in the diced onions and mix to coat. Add in the pressed garlic cloves and mix; lower to medium heat.
- While the onions and garlic are cooking, peel and dice the eggplant; add to the frying pan with the onions and mix. Peel and dice the zucchini; add to the frying pan and mix. Dice the tomatoes; add to the frying pan and mix. Season with a dash of salt.
- Allow all the veggies to cook together for about 15-20 over medium/high heat with the cover on. Stir occasionally to prevent sticking. Once you see that the veggies have cooked through, lower the heat and let them simmer for another 15-20 minutes or until you're ready to serve.
Make the roasted chickpeas:
- Pour the roasted chickpeas onto a baking sheet with aluminum foil. Pour over the olive oil and seasoning and mix until they are all coated.
- Bake at 425° on roast for about 15-20 minutes out until the chickpeas start to turn golden brown.
Assemble:
- Spoon a generous servion of the veggie mash onto a piece of sourdough or toasted bread. Top with the roasted chickpeas and enjoy!